Skillet Poached Eggs with Prosciutto

Skillet Poached Eggs with Prosciutto
Photo by Brian Leatart


  • Fresh Italian parsley sprigs
  • ½ teaspoon coarse salt
  • ½ cup extra-virgin olive oil
  • 3 ounces arugula leaves
  • 8 thin slices prosciutto
  • 8 large eggs
  • 1 cup green onion tops
  • + 2 more ingredients
    • ¼ cup fresh Italian parsley
    • 4 1/2-inch-thick slices country-style sourdough bread, each about 4x6 inches

Finely chop the green onion tops by first cutting them lengthwise into long, thin strips. Combine chopped green onion tops, extra-virgin olive oil, minced Italian parsley, and salt in small bowl; whisk to blend. (Can be prepared 3 hours ahead. Let stand at room temperature.) Lightly toast 4 sourd...

View full recipe at Epicurious


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